Get ready for the ultimate game-day treat with our easy-to-make, crispy oven-baked Garlic Parmesan Chicken Wings with zesty Buffalo Ranch Dipping Sauce. This recipe is a flavor explosion guaranteed to impress your family and friends. Our detailed guide ensures you'll achieve perfectly tender wings with a golden, savory crust, all without the mess of deep-frying. Stop searching for the best garlic parmesan wing recipe-you've just found it!
Jump to:
- Why You'll Want to Make Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Ingredients - Here's What You'll Need for the Buffalo Ranch Dipping Sauce
- Steps to Make Buffalo Ranch Dipping Sauce
- Ingredients - Here's What You'll Need for the Garlic Parmesan Chicken Wings
- Steps to Make Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Appetizers
- Recipe
Why You'll Want to Make Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Crispy, Not Fried: Our simple oven-baking method delivers that satisfying crispy texture you crave without a fryer, making it a healthier and cleaner option.
- Irresistible Flavor Combination: The savory garlic parmesan coating on the wings paired with the creamy, spicy Buffalo Ranch Dipping Sauce creates an unforgettable taste experience.
- Perfect for Any Occasion: Whether you're hosting a Super Bowl party, a casual get-together, or just looking for a delicious appetizer, these wings are guaranteed to be a hit.
Ingredients - Here's What You'll Need for the Buffalo Ranch Dipping Sauce
Steps to Make Buffalo Ranch Dipping Sauce
- Place the mayonnaise, sour cream, garlic powder, and Frank's RedHot Sauce in a small bowl.
- Use a small whisk to mix everything together well. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to combine.
Ingredients - Here's What You'll Need for the Garlic Parmesan Chicken Wings
Steps to Make Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Preheat oven to 425°F. Line one half-sheet pan with parchment paper, or cover the entire pan with aluminum foil for easier cleanup, then spray a half-sheet rack with non-stick cooking spray and place inside the pan. Then set the pan aside until ready to use. Line the other pan with a triple layer of paper towels and place the chicken wing sections on top of the paper towels. Place more paper towels on top of the wings, allow the pan to sit for 30 minutes to dry the wings, and allow them to come to room temperature.
- Place the dried parsley, garlic powder, dried basil, onion powder, ground white pepper, and sea salt in a small bowl. Then, use a small whisk or fork to combine. Set aside until ready to use.
- Place the dried wings in a large bowl. Melt four tablespoons of salted butter in small bowl the microwave. Drizzle it over the wings, then use a pair of tongs to coat them in the butter.
- Sprinkle the mixed seasoning over the wings and use the tongs to toss.
- Use the tongs to place the wings on the rack in the prepared pan. Bake in 425°F oven for 50 minutes, flipping the wings over halfway through baking.
- Melt ½ cup of salted butter in a large bowl in the microwave, then stir in minced garlic.
- Remove the wings from the oven and use tongs to place them in the bowl with the garlic butter. Then use a silicone spatula to stir the wings to coat them with the garlic butter.
- Sprinkle freshly grated parmesan cheese over the wings, then stir the wings to coat them with the cheese. Place the wings back on the rack in the sheet pan. Spoon the remaining parmesan mixture from the bowl to on top of the wings. Return to the oven and bake for an additional 15 minutes, until the cheese is melted and the wings are crispy.
- To serve, top the Garlic Parmesan Wings with minced parsley and freshly grated parmesan cheese, and the Buffalo Ranch Dipping Sauce on the side.
With their crispy texture and incredible garlic parmesan flavor, these oven-baked wings are a game-day tradition waiting to happen. The zesty Buffalo Ranch Dipping Sauce elevates them to a new level, making them a crowd-pleaser every time. This recipe proves that delicious, restaurant-quality wings can be made right in your own kitchen with minimal effort. Don't wait-bring this ultimate appetizer to your next gathering and watch them disappear!
Frequently Asked Questions
To achieve maximum crispiness, toss the wings in a bit of baking powder (about 1 teaspoon per 1 pound of wings) along with the oil and seasonings. The baking powder raises the skin's pH, which helps it brown and crisp up.
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and heat them in a 375°F (190°C) oven for about 10 minutes, or until heated through and crispy again.
Yes you can! Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the basket, making sure not to overcrowd them. Cook for 20-25 minutes, flipping them halfway through, or until golden and crispy.
Tossing the hot, crispy wings with the melted butter, garlic, and parmesan mixture immediately after they come out of the oven is key. The heat from the wings helps the butter melt and the cheese stick, creating that perfect coating.
Recipe Tips and Tricks
- If you want an easier cleanup, cover the entire sheet pan with aluminum foil instead of parchment in the bottom of the pan.
- Instead of freshly grated parmesan cheese, you can use store-bought grated parmesan cheese. However, I prefer freshly grated.
- These wings can be semi-prepared a day in advance. Coat them in the butter and herb mixture and refrigerate in an airtight container. Allow them to come to room temperature before baking and finishing with the garlic butter and parmesan.
- Freeze cooked and cooled wings in an airtight container for up to three months. Thaw overnight in the refrigerator overnight and reheat as directed above.
Other Great Appetizers
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Recipe
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Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
Equipment
- 2 half sheet pans
- Paper Towels
- Parchment paper or aluminum foil
- Half Sheet Rack
- Large Bowl
- Small Whisk or fork
- Small Bowl
- Tongs
- Silicone Spatula
- non-stick cooking spray
Ingredients
- 3 lbs Chicken Wing Sections
- 4 tbs Salted Butter, melted 1
- 1 tbs Sea Salt or Kosher Salt
- 1 tbs Dried Parsley
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Ground White Pepper
For the Garlic Parmesan Coating
- ½ c Salted Butter1
- 1 ½ tbs Minced Garlic
- 3 oz Parmesan Cheese freshly grated2
For the Buffalo Ranch Dipping Sauce
- ½ c Mayonnaise
- ¼ c Sour Cream
- 2 teaspoon Garlic Powder
- 2 tbs Frank's RedHot Sauce
Instructions
Steps to Make Buffalo Ranch Dipping Sauce
- Place the mayonnaise, sour cream, garlic powder, and Frank's RedHot Sauce in a small bowl. Use a small whisk to mix everything together well. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to combine.
Steps to Make the Garlic Parmesan Chicken Wings
- Preheat oven to 425°F. Line one half-sheet pan with parchment paper, or cover the entire pan with aluminum foil for easier cleanup, then spray a half-sheet rack with non-stick cooking spray and place inside the pan. Then set the pan aside until ready to use. Line the other pan with a triple layer of paper towels and place the chicken wing sections on top of the paper towels. Place more paper towels on top of the wings and allow the pan to sit for 30 minutes to dry the wings and let them come to room temperature.
- Place the dried parsley, garlic powder, dried basil, onion powder, ground white pepper, and sea salt in a small bowl. Then, use a small whisk or fork to combine. Set aside until ready to use.
- Place the dried wings in a large bowl. Melt four tablespoons of salted butter in small bowl the microwave. Drizzle it over the wings, then use a pair of tongs to coat them in the butter. Sprinkle the mixed seasoning over the wings and use the tongs to toss. Use the tongs to place the wings on rack in the prepared pan.3
- Bake in 425°F oven for 50 minutes, flipping the wings over halfway through baking.
- Remove the wings from the oven. Melt ½ cup salted butter in a large bowl in the microwave, then stir in minced garlic. Use tongs to place the winds in the bowl with the garlic butter. Then use a silicone spatula to stir the wings to coat them with the garlic butter.
- Sprinkle freshly shredded parmesan cheese over the wings, then stir the wings to coat them with the cheese. Place the wings back on the rack in the sheet pan. Spoon remaining parmesan mixture from the bowl on top of the wings. Return to the oven and bake for an additional 15 minutes, until the cheese is melted and the wings are crispy.
- To serve the Garlic Parmesan Wings, top with minced parsley and freshly grated parmesan cheese, with the Buffalo Ranch Dipping Sauce on the side.
- Yield 15 Chicken Wings4, 5
Tips/Notes
- May substitute unsalted butter for the salted butter.
- I prefer to use freshly grated Parmesan cheese. However, you can substitute store-bought grated parmesan cheese.
- These wings can be semi-prepared a day in advance. Coat them in the butter and herb mixture and refrigerate in an airtight container. Allow them to come to room temperature before baking and finishing with the garlic butter and parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Allow the leftovers to come to room temperature for 30 minutes. Reheat in a 375°F oven for 10-15 minutes until heated through and crispy.
- Cooked and cooled wings can be stored in an airtight container and frozen for up to three months. Thaw overnight in the refrigerator overnight and reheat as directed above.
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